My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, December 28, 2016

Savory Spinach Bites


If you're looking for a tasty, healthy appetizer, these spinach bites will be a perfect addition to your menu! You can prepare these ahead of time and place dough in refrigerator until you're ready to roll into balls and bake. (I'd only prepare the dough a day or two in advance.) They also taste just as good reheated in a toaster oven the next day.
{ Prep Time: 15 mins / Cooking Time: 18 mins / Difficulty: Easy / Yields: about 3 dozen }

Ingredients:
1/4 cup unsalted butter
1 small yellow or white onion, diced (about 1/2 cup)
1 garlic clove, minced
2 (10 oz) packages of frozen chopped spinach, thawed and drained
12 oz of herbed seasoned stuffing mix
6 large eggs
1 cup fresh grated Parmesan cheese
1/8 tsp each of salt and pepper, plus more to taste

Directions:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large saucepan over medium high heat, melt the butter - about 2 mins.
3. Add the onion and cook until onions are translucent and soft, about 5 mins. Then add the garlic and cook for another 30-45 seconds. Remove from heat and allow to cool.
4. Meanwhile, in a colander, squeeze the excess water from the spinach. (You do not need to cook the spinach.) In a large bowl, add all the ingredients and mix until combined.
5. Roll the mixture into 1 1/2" balls and place on prepared baking sheet about 2" apart. Bake for 18-20 mins, or until spinach balls are slightly browned on top.

Recipe adapted from a recipe found on The Curvy Carrot

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